PENGARUH VARIASI pH PADA PEMBUATAN BIOETANOL DARI PATI SORGUM DENGAN PROSES SAKARIFIKASI DAN FERMENTASI SERENTAK

dc.contributor.authorYuni
dc.contributor.authorChairul
dc.contributor.authorPeratenta Maria
dc.date.accessioned2013-04-29T07:04:18Z
dc.date.available2013-04-29T07:04:18Z
dc.date.issued2013-04-29
dc.description.abstractSorghum starch high potential as raw materials for bioethanol production. Sorghum starch consists of amylose 20-30% and amilopektin 70-80%. Bioethanol manufacturing done sakarifikasi and fermentation processes simultaneously (SSF) using enzyme StargenTM 002 and yeast Saccharomycess Cereviciae with varying degrees of acidity (pH) of 4, 4.5 and 5, and fermentation time 12, 24, 48, and 72 hours. Analysis sugar using a spectrophotometer and the remaining bioethanol analysis using Alkoholmeter. The results showed the highest bioethanol concentration at pH 4.5 and the best fermentation time at 48 hours at 5% v /v.en_US
dc.description.sponsorshipen_US
dc.identifier.otherrio andika
dc.identifier.urihttp://repository.unri.ac.id:80/handle/123456789/3086
dc.language.isootheren_US
dc.subjectBioethanolen_US
dc.subjectEnzymeen_US
dc.subjectpHen_US
dc.subjectSorghumen_US
dc.subjectStargenTM 002en_US
dc.titlePENGARUH VARIASI pH PADA PEMBUATAN BIOETANOL DARI PATI SORGUM DENGAN PROSES SAKARIFIKASI DAN FERMENTASI SERENTAKen_US
dc.typestudent Paper Post Degreeen_US

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